|1/4||cup||shaoxing wine (or cidar vinegar)|
|1 1/2||tsp||potato flour (to thicken)|
|1||tbs||light soy sauce|
|1||tsp||five-spice powder (optional)|
|1||whole||onion, cut into segments|
Marinate the pork for at least 15 minutes.
Prepare the sweet and sour sauce by whisking all the ingredients together and then set aside.
Cut all the vegetables and have them ready.
Prepare a paper towel lined wire rack.
Add 3 cm of oil to a heavy bottomed pot and heat to 170 C.
Prepare the batter.
Fry the pork by coating each piece in batter and adding to the pre-heated oil. Fry until each piece is golden brown and then transfer to the prepared rack.
Fry the vegetables until bright in color and just barely cooked and transfer them to the prepared rack.
Coat the battered pork with the marinade and vegetables and serve quickly before it all turns to mush.